Method

Combine semolina with yogurt , salt and about half cup water in a large bowl. Mix well to make a batter.

Heat a non-stick mini pancake pan and brush it with some oil. Pour about 1 tablespoons of batter for each mini pancake and spread it evenly. (Note: You can also use a flat dosa pan for making mini pancakes. Just pour spoonfuls of batter about 1 inch apart from each other)

Top the mini pancakes with different vegetable toppings coupled with green chillies & coriander leaves. Sprinkle a dash of chaat masala on the veggies.

Drizzle some oil on top of each pancake.

When the base of the pancake turns crisp and easily comes off the pan, flip it carefully with the help of a spatula. Cook for about 30 seconds.

Repeat the same process to make more pancakes with the remaining batter.